How to make Carne Mechada (Puerto Rican style Pot Roast) in the Power Pressure Cooker XL

beef flank

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner while pork is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

Start by introducing the Power Pressure Cooker XL and its various settings.

Prepare 3 lb eye of round beef by trimming excess fat, leaving some for flavor.

In a bowl, combine 2 tablespoons Sofrito, chopped Spanish chorizo, and 20 olives, blending together.

Make a hole in the beef using a sharp knife, creating an X shape to stuff it.

Stuff the beef with the chorizo mixture and olives, alternating as you go.

Sprinkle adobo seasoning lightly over the stuffed beef.

Add 2 tablespoons canola oil to the pressure cooker and sear the beef on all sides until browned.

Remove the beef and build the sauce in the cooker by adding Sofrito and scraping up browned bits.

Add 1 cup tomato sauce to the pot and stir to combine.

Return the beef to the pot without adding carrots or potatoes yet, as they will disintegrate during cooking.

Close the pressure cooker, ensuring the steam valve is locked, and set to the chicken and meat setting for 40 minutes.

After 40 minutes, carefully release the steam and unlock the cooker before opening it.

Add the quartered red potatoes and diced carrots to the pot.

Close the cooker again and set to the chicken and meat setting for an additional 15 minutes.

After the second cooking cycle, the cooker goes into keep warm mode automatically.

Open the cooker carefully and check the doneness of the beef.

Cooking Techniques

Equipment Needed

Spice Level: